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Monday, December 20, 2010

I had a few leftover ingredients from my various experiments and needed a quick dessert idea. I have seen this done as a flat cookie before and had it in mind to try this for quite some time now but it seemed like too much trouble. It is a bit much to do considering the three different components. But I had the sugar cookie dough in the fridge, same with the curd. But it could just as easily be done with store bought cookie dough and jarred lemon curd.

First make Lemon Curd. In a small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly; until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Chill in refrigerator until ready to use. You, of course, could use prepared store bought filling as well.

Add cookie dough ingredients in a mixing bowl and blend until well combined. Press unbaked cookie dough into small sized cupcake pan leaving space to form a pie crust.

Spoon cooked and cooled Lemon Curd filling into mini pie crusts.

Place meringue ingredients into mixing bowl and beat to firm stiff peaks. Place meringue into piping bag. Swirl over top to cover Meringue.